Chicken Corn Chili

It’s playoff football time which means one thing: Chili! I love all varities and I have featured a whole bunch of different recipes on the blog. I love chili because it’s an incredibly versitile dish. You can add any combo of meat, beans, veggies and chilies and come up with a totally creative, tasty meal.

Recently, I’ve featured a bunch of chili on this blog, including Squash and Quinoa Chili, Turkey 3 Bean Chili, and Sweet Potato Black Bean Chili. For this week, I wanted to make a healthy chili that was filling, flavorful, and made ample leftovers so I could get a few meals out of it. In the freezer, I had chicken breasts and corn so I decided to build the dish around these ingredients. I added black and pinto beans and some chilies and this whole thing came together in less than 30 minutes!

This chili makes 10 one cup servings, and each cup has only 210 calories! Tune in on Wednesday to see what I did with the leftovers…

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[...] We don’t have a lot of them in my house because Craig has a very big appetite. But my Chicken Corn Chili recipe made plenty of them. Instead of just eating the tasty chili, I decided to find a way to use [...]